Hipcooks Bartending Teacher Adam is a USC film school grad, and an LA-based writer. Therefore, he moonlights! (With Hipcooks & Enterprise Fish Company.) This super-fun, bubbly guy uses TV events as an excuse to host large cocktail-themed viewing parties. Think the Oscars, Super Bowl, Tonys, Golden Globes, presidential elections, and more. Our next Hipcooks video project will be for Adam to script a Hipcooks Cocktail show, so that he can make drinks for a viewing party, watching himself, watching himself, and the loop will continue! (Good thing we have cocktails so that all makes sense.)
"Anyone who wants to can be a great cook!" Hipcooks Teacher since 2006, Bonny's heart has always been with food & family kitchens.
Professionally trained as a pastry chef, she loves playing with chocolate. Her sweet side only makes her more passionate about the savory bites of life! Her favorite classes are workshops where you really get to rock out lots of beautiful food. She adores playing with knives.
Hipcooks LA Manager & Hipcooks Regional Manager Kyrsten has been with us (her home away from home!) since 2008, though we'd argue she's a born Hipcook. Her easy-breezey, welcoming style comes from her roots, where she was raised amid the gastronomic delights of the Big Apple & the Big Easy. Whether she's spending two days crafting a feast for a special soiree, fridge-diving to whip up a delectable dinner in 15 minutes, or teaching a cooking class, she indulges her inner Hipcook with a smile & a garnish.
What motivates Hipcooks San Diego Manager Lauren? A challenge! For instance, she ate gnocchi for dinner for two weeks straight to perfect the craft of gnocchi-making. In her previous life as an accountant, she challenged herself to price home-cooked meal versus store-bought. The giant spreadsheet was an eye opener - homemade chicken pot pies cost $1 to make & are way more delicious! Her latest test: linking that spreadsheet to a prep-list of make-in-advance freezer meals. Now, how about that gnocchi class, Lauren?
"Never fear, butter is here!"
It's her favorite ingredient. A close second: potatoes. Russet, ube (the purple yams), sweet potato, fingerlings. Mashed, gratin, fried, covered in salt, cream, sugar. "You name it, I will eat it. Just add butter!"
Although she's been in culinary careers her whole adult life (working her way through college via catering, Culinary School and restaurant jobs) Monique feels she's found her true home at Hipcooks. (Hooray for us!)
While she loves the "back of the house," it's the front of the house where she really shines. "The people part — watching the students' eyes light up as they make a dish sing — that's where it's at!"
Hipcooks Portland Manager Tina believes she was born to cook for people. She enjoys talking to her ingredients, just like the way people talk to their plants.
The first thing Tina remembers making was a PB&J sandwich at age 7. It wasn't up to snuff, so she put butter on both sides & grilled it. Better.
As an adult, Tina obsesses over soupy noodles, Thai chilies & anything salty. Her goal is to make the ultimate Bun Bo Hue (a traditional Hue Vietnamese spicy noodle dish) & serve it to her parents.